Saturday, August 3, 2019

Exploring Cavite: Big Ben of Imus

One of the things I like about Cavite is the heirloom cuisine. Apart from the provincial vibe, the beautiful golden rice fields, and the abundance of seafood and nicest coastlines, the province of Cavite boasts comfort food that's unique to this province. I'm no stranger to the region as I would spend most of my summer vacations at my late aunt's in Silang. Admittedly, there are still a lot of interesting areas of Cavite I haven't ventured and was delighted to discover Big Ben's at the successful Cavite Food and Culinary Expo 2019 that concluded last Sunday at the Isla Events in Imus.

My friends and I decided to give this family restaurant a try. It was a rainy afternoon and we were really hungry for a warm meal. We almost couldn't get up the table afterwards. Each serving boasts sizeable amount of food platter that you and your family & friends can share. Not only that, Big Ben's menu speaks of Filipino heritage too.

Perfect for a cold rainy afternoon, Pancit Langlang is our national hero Dr. Jose P Rizal's comfort food. As simple and as practical the food is, you can still find Pancit Langlang served at Big Ben's.

The classic sotanghon, another common gastronomic staple for a Pinoy cold and rainy day. All I can say about the sotanghon soup is that it will definitely remind you of home.

I highly recommend Big Ben's Kare-Kare. The sauce is made of rich peanut that you'll really appreciate. Sauce pa lang solved ka na. I didn't even bothered for the fish paste anymore because the sauce and ingredients were enough to compliment my steamed garlic rice.

I will say, at Big Ben's, malalasahan mo ang pagkain dahil hindi sya overcooked or under for that matter and hindi tinipid sa ingredients. If you're looking for value for money while enjoying the company of friends and family sharing a hearty meal of authentic Pinoy food, this is the place to go.

Chips with longanisa dip.

French fries with longanisa dip.

Did you know that Big Ben innovated the classic longanisa that we all love? Taķing to mind our fellow Pinoys abroad, they created longanisa in a jar, the Gourmet Imus Longanisa.

I had some of my friends in Manila taste Big Ben's longanisa and they were all impressed with the texture and taste. It is flavorful and you could almost tell that it's almost without pork fats.

Other products available that's Big Ben's are their Pure Honey, Sukang Sasa and jarred Longanisa in Adobong Tagalog recipe.

Monday, July 29, 2019

At the Cavite Food and Culinary Expo 2019

Hey everyone! I had an eventful day visiting the different booths at the Cavite Food and Culinary Expo held at the Isla Events in Imus and it didn't mattered if it was a cold rainy afternoon, we still had fun and enjoyed our time and visit there.

The Isla Events hall is a newly built air-conditioned showroom located at Tamsui Avenue
Barangay Bayan Luma II Imus City, Cavite. The place is clean with ample lighting, and it's huge enough for a showcases and extravaganzas like this event that just made it's successful conclusion.

At the event were:

Big Ben of Imus Cavite and their famous family heirloom recipe Chorizo de Ymus and longanisa.

Mama Sita's products that we all knew and love. I personally use Mama Sita's for all my cooking since I discovered it and my pantry is not without this product.

Photo credits to Rence of Collector's Connection
Jacobina and Cafe Amadeo. A great afternoon snack after a refreshing siesta.

Aling Norma’s Suman and Sweet Delicacies of Kawit. This is not just a must-try product, but a highly recommended one. You will find that they have retained the old technique of making native suman.

Delfa’s Food Products. I specifically like their ginger and turmeric tea. Since acquiring bladder infection, this tea helped me keep occasional pain at bay. 

Stevia and Glorious Blend products.
Fantastic sausages by Windmill gourmet
Address: Molino 4, Bacoor, Cavite province
Contact persons: Ms. Aiza 09159031301 or Mr. Rozel Salazar 0956-3856184


Sunday, July 21, 2019

Beyond the Kitchen: Cavite Food and Culinary Expo 2019

Following the success of Cavite Travel and Tours Expo (CTTE), Isla Events is launching another exciting happening that would surely delight every Caviteno taste buds; the Cavite Food and Culinary Expo 2019 that will showcase the different Cavite dishes and food products happening from 26 to 28 July 2019 at the Isla Events Center in Imus.

The event aims to promote Cavite as one of the most promising region and be widely known for its delightful culinary art & heritage, and to help the participants gain a wider consumer reach.

“We will showcase popular food businesses, as well as the start-ups, small enterprises for a healthy collaboration.” said Project Director Jonalyn Agrazada.

Since living here in Cavite, I have had my own share of food exploration with two of the oldest and popular restaurants that is also near my area, Calle Real that serve my favorite Seafood Paella and Lolo Claros with my all-time favoriteorder, Lumpiang Sariwa. There are still other great restaurants and food places here in Cavite that I haven’t tried yet, and this event is a good opportunity for people like me who enjoys discovering more of Cavite’s finest.

“The event will serve as a venue where they can reach out to their target publics, avail of various skills re-tooling and upgrade training, network with other businesses, and get to know the various programs offered by financial institutions as well as concerned government agencies.” she added.

It will be an exciting event for sure because not only you get to taste Cavite’s fine dishes, you also get to learn something from the cooking experts by sharing their know-how with the attendees.

The event is happening at the Isla Events Center, Tamsui Avenue, Bayan Luma II, Imus, Cavite.
For more inquiries, call or text (046)458-4595/09778201028/091730058990

Tuesday, July 16, 2019

Turning Japanese; Hodai Infused Japanese-Korean Restaurant and Eigasai at the EDSA Shangri-La Plaza Mall

I had a rather thematic day last Saturday and it was an eventful weekend for me that I immediately related the song Turning Japanese by The Vapors with the moment and had it playing in my head!

First on my plate was a food trip invite from one of my blogger friends. We had our lunch date at the Hodai Infused Japanese-Korean Restaurant located at Examiner St., followed by a back-to-back movie happening at the EDSA Shang-ri La Red Carpet, the Japanese Film Festival Eigasai (Eiga or film and sai for festival).

Hodai is steadily gaining popularity among food enthusiast, and it didn’t surprise me because the Tempura alone is nothing like the ones I’ve tasted from the other Japanese themed restaurant I’ve dined with my family before. I could make out the difference with the taste because it’s not starchy and the shrimp is juicy.

Hodai which means "all you can" in Nihongo is basically an eat-all-you can Asian food, specifically Japanese & Korean cuisine.

They served us a generous and unlimited serving of each of their current offerings and I was about to burst! I basically focused my taste buds on their Tempura, Pork Tonkatsu and Sushi rolls!

I liked that the ambience is clean, with sufficient lighting and good amount of leg room. For me it’s important that the restaurant gives me that laidback atmosphere because it induces my appetite, and I get to enjoy not only the food, more importantly the company of my friends. This is of course, a no surprise because the restaurant used to be a residence that’s converted into this casual dining venue. They also have great wait staff, polite and they are attentive to the customers which I really appreciated. They know when to approach and ask if there’s anything else we need.

Great food and delightful company, is something that I always remember. It was an overall pleasant experience having our tea time at Hodai's. Will definitely return for more!

Trivia: The cat on Hodai's signage is strategically placed there because in Japan, they believe that cats (neko) bring good luck. Very similar to China's custom. Very interesting that as Asians we have that something that's only unique to us that we identify with. 

Promo: Weekday
1+1 Gold set Php 599.00 (for 2 pax)

Weekend and Holidays
Silver set Php349.00 and Gold set Php 419.00

Gold Set:
Japchea or Rose Cream Pasta (Spicy)
Roll Tower
Korean Fried Chicken
Kani Salad
Kimchi Gyoza
Cheese Cream Spicy BBQ Bowl

Important Note: Now, I’m no way a food critic, though I have a bit of knowledge about food handling as I studied commercial cooking through TESDA, the theme of my blog is nothing about strict food rating. I only want to experience different cuisines and enjoy that gastronomic adventure with family & friends.

Eigasai at the EDSA Shangri-La Plaza Mall

At the EDSA Shangri-La Plaza Mall Red Carpet cinema was the Japanese Film Festival Eigasa. We saw two movies that are very witty and creative. It was dystopian at its best, I swear if there was twilight zones or alternate worlds, Japan seem to be a portal!

Kakegurui (Compulsive Gambler) is not your typical gambling story because the characters involved are high school students studying in an exclusive school for rich kids. If you're familiar or like to watch Manga like moi, you'll know the gist of this movie. The second movie was titled One Cut of The Dead. A horror-comedy film that enlightens viewers about the things involved in doing a horror movie.

With one of my favorite people in the world, Vance of Purple Plum Fairy (who coincidentally and cunningly wore purple on our movie date, LOL!)

Wednesday, April 17, 2019

Where I desire my writing to take me.

This was me after a job interview, and I happened to pass by the Avengers display at the SM Megamall. I took a few photo and it was like a hit & run. I didn't have the patience to wait for other people to finish taking their photos with the display so I sneaked one and didn't bother to ask the attendants if they can take a shot for me. Anyway, eventhough I went home empty-handed, I'd still say that it was a fruitful day and it wasn't at all a loss.

If the shoe fits.
In a lot of situations, I believed that when something is meant to be yours, no gates of hell can stand against it, and God never gives a blessing with sorrow in it. And in a lot of time, I always go by #carpediem, and not wait for things to happen and I hold it with both hands.

This particular opportunity may not be mine because I'm only a writer-at-heart, nor do I have the formal education or training to be in position. My only consolation is I learned more about what I need to improve on and that I'm still a damn fighter in spite of my fears and perceived shame.

I'm proud of myself because I braved another challenge; I'm not a college grad, not a trained journalist or technical writer and I may be over aged for the Philippine employment standards - it didn't mattered.
I gave it my all, to the best of my ability.
I proved that I can still be relevant in this dog-eat-dog world.
Aren't I just precious? 😉

Too verbose.
So when the evaluator asked me if I have questions, I simply replied to for an honest evaluation of my writing. I was told that I'm too long winded, and that I should learn word compression, especially when writing for a magazine and spot news.

Admittedly, I acquired this habit as a content provider, because I have been banging shitons of paid content and whenever I'd run out of things to say, I default to passive voice just to complete a 250 words something assignment. I'm thankful for the correction I received about my writing skills. It will help guide me in my future endeavors.

What's next?
I still have my blogs, my own domain where I am the queen and I can do whatever I wish. I will continue writing even if it kills me, it's no fcking anyone's business. Here, I shine like a star. I am the protagonist in all my stories.

I can build this blog up as my portfolio, continue adding more words to my vocabulary and maybe be a bit more relatable at the same time keeping my personality in my writings. If I cannot speak, the my writing is my voice.

Of course I cannot expect things to happen for me overnight. I need to work hard for it. I may be 65 when I finally write or finish and publish my book. But if God is going to allow it to be a bestseller, damnit, I'm all for it and that's how it's going to happen!

Wherever my writing takes me, I know it will bring me more memories to reminisce about and maybe become successful at creating written contents in the future.